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Caramelized Leek Mushroom Gruyere Pasta

Caramelized Leek Mushroom Gruyere Pasta

Silky pasta tossed with sweet caramelized leeks, browned mushrooms, and melty Gruyère. Comforting, earthy, and weeknight-friendly.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 12 oz short pasta (rigatoni or penne)
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cup thinly sliced leeks (white and light green parts) well rinsed
  • 12 oz sliced cremini mushrooms
  • 2 tsp minced garlic
  • 1 tsp chopped fresh thyme
  • 0.25 tsp red pepper flakes
  • 0.5 cup dry white wine or extra broth
  • 0.5 cup low-sodium vegetable broth or chicken broth
  • 0.33 cup heavy cream or half-and-half
  • 0.5 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1.5 cup freshly grated Gruyère cheese packed
  • 0.25 cup finely grated Parmesan for serving
  • 1.25 tsp kosher salt plus more for pasta water
  • 0.5 tsp freshly ground black pepper
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil for the pasta.
  • Melt butter with olive oil in a wide skillet over medium-low heat.
  • Add leeks and a pinch of salt. Cook slowly, stirring, until golden and sweet, 12–15 minutes.
  • Stir in mushrooms. Raise heat to medium-high and brown until their juices evaporate, 6–8 minutes.
  • Add garlic, thyme, and red pepper flakes. Cook until fragrant, about 30 seconds.
  • Pour in white wine and scrape the pan. Simmer until nearly reduced, 1–2 minutes.
  • Stir in broth, cream, Dijon, and lemon juice. Simmer to slightly thicken, 2–3 minutes. Season lightly.
  • Cook pasta until just al dente. Reserve 1 cup pasta water, then drain.
  • Add pasta to the skillet. Take off heat. Toss in Gruyère, splashing pasta water to make it glossy.
  • Season with remaining salt and black pepper. Finish with Parmesan and parsley. Serve hot.

Notes

Variation: Swap half the mushrooms for sliced shallots for extra sweetness, or add crispy prosciutto on top. Tip: If the sauce tightens up, loosen with warm pasta water a splash at a time. Leftovers reheat gently with a little cream or broth.
This recipe is an original creation inspired by classic Caramelized Leek Mushroom Gruyere Pasta flavors. All ingredient ratios and instructions are independently developed.